Celeriac & Potato Rosti
Ingredients
- 2 large potatoes
- ½ celeriac, peeled
- 2 small or one large whole spring onion
- ¼ cup olive oil
- Salt, pepper
- Vegetable oil for frying
Method
- Preheat the oven to 200°C
- Grate the celeriac and potato into a bowl, mix in 1 tsp salt and set aside for 10 minutes. In batches, wrap in a cheesecloth or tea towel and squeeze out the liquid
- Finely chop the spring onion and mix into the drained celeriac and potato with the olive oil and a few grinds of cracked pepper
- Heat 3 tbsp oil in a cast iron pan on medium heat and add the mixture pressing gently to flatten using a spatula
- Cook for 10 minutes and using a spatula or butter knife, run along the edges and underside to loosen. Cook for a further 10 minutes or until the underside is golden and begins to crisp. Invert onto a plate
- Add 3 tbsp oil to the pan again and invert the rosti back into the pan, golden side up; press gently to flatten. Cook, shaking occasionally to loosen, until the underside is golden and begins to crisp, about 15 minutes
- Transfer pan to oven. Bake until cooked through, 10 to 15 minutes
- Cut into wedges and serve with parsnip puree, roasted tomatoes and salad.
Parsnip Puree
Ingredients
- 1 brown onion
- 1 tbsp olive oil
- Salt, pepper
- 2 medium sized parsnips
- 1 large or 2 small carrots
- 1 sprig of thyme
- 2 cups oat milk
- 1 cup water
- ¼ tsp ground nutmeg
- 1 tsp salt
Method
- Peel the parsnip and carrot skins, keep the skins and set aside. Cut the peeled veges into 1cm pieces
- Heat a medium sized pot, finely dice the onion and saute the onion with olive oil, salt, pepper on medium heat for 5 minutes
- Once the onions become fragrant, add the parsnip, carrot, and thyme and fry for a few minutes stirring throughout
- Add the oat milk, water, nutmeg and salt
- Reduce to low heat and cover the pot, let simmer for 30 minutes stirring occasionally until the parsnips are soft
- If using a hand held stick blender, the mixture can be pureed while still hot
- If using a food processor, allow the mixture to cool before blending.
Toppings
- Parsnip skins
- Carrot skins
- Olive oil
- Handful of sage leaves
- Rock salt
- Cherry tomatoes
Method
- Preheat oven to 180°C
- On a baking tray place the parsnip and carrot skins with a drizzle of olive oil
- Rub the olive oil onto the skins and bake for 10 minutes
- In a seperate dish roast cherry tomatoes for 5 minutes
- Add the sage leaves to the skins and a sprinkle of rock salt and bake for a further 5 minutes.
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